Broccoli, Orange, and Watercress Salad

To save time, steam broccoli ahead; cover and chill. Section the oranges ahead, too.

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients

• Dressing:
• 1/4  cup  cider vinegar
• 2  tablespoons  rice vinegar
• 1  tablespoon  olive oil
• 2  teaspoons  sugar
• 1  teaspoon  honey mustard
• 1/4  teaspoon  salt
• 1/8  teaspoon  coarsely ground black pepper
• 
  Salad:
• 4  cups  thinly sliced iceberg lettuce
• 3  cups  small broccoli florets, steamed
• 3  cups  trimmed watercress
• 2  cups  orange sections (about 4 oranges)

Preparation

To prepare dressing, combine first 7 ingredients in a jar. Cover tightly; shake vigorously.

To prepare salad, combine lettuce and the remaining ingredients in a large bowl. Add dressing; toss well to coat.

Nutritional Information

Calories:

88 (28% from fat)

Fat:

2.8g (sat 0.4g,mono 1.8g,poly 0.5g)

Protein:

3.7g

Carbohydrate:

15g

Fiber:

4.3g

Cholesterol:

0.0mg

Iron:

1.1mg

Sodium:

130mg

Calcium:

88mg